May 06, 2018
Dinner, Lunch, Main Dish,
Shellfish, Lobster, Indian, Quick Meals, Small Batch Cooking, Entertaining, Romantic Dinner, Sunday Dinner, Valentine's Day, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Make it from scratch, Spices more
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"From our Sunday newspaper The Sunday Time. Times are estimated."
To make the sauce, heat oil in a pan over medium heat and add mustard seeds and saute for a few seconds until it starts crackling and then add the onion and saute for 3 to 4 minutes, careful to keep it translucent, do not brown it.
Add tomatoes and capsicum and saute for 2 minutes and then add chilli powder, turmeric, ginger and saute for 2 minutes and then add 2 tablespoon water and cook for 2 to 3 minutes.
Add coconut cream and cook for 10 to 12 minutes and add salt and a pinch of sugar, to taste; stir and set aside.
Fry curry leaves in 2 tablespoon oil and set aside.
Cut the lobster in half and rub the flesh with garlic, lime juice, salt and chilli powder.
In a medium-heat frying pan, add 2 tablespoons oil and sear the lobster until just cooked.
To serve, add 3/4 of the sauce to a bowl, arrange the lobster, drizzle remaining sauce on top and garnish with curry leaves.
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